Mexican Scrambled Eggs
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around.
You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses.
For US cup measures, use the toggle at the top of the ingredients list.
This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around.
You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 2 tablespoons vegetable oil
- 2 soft corn tortillas
- 1 tomato (deseeded and roughly chopped)
- 1 spring onion (roughly chopped)
- 1 green chilli (deseeded and chopped)
- 4 large eggs (beaten)
- ¼ teaspoon Maldon salt (or pinch table salt)
- 2 tablespoons vegetable oil
- 2 soft corn tortillas
- 1 tomato (deseeded and roughly chopped)
- 1 scallion (roughly chopped)
- 1 green chile (deseeded and chopped)
- 4 large eggs (beaten)
- ¼ teaspoon sea salt flakes (or pinch table salt)
Method
- Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.
- Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
- Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.
- Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.
- Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.
- Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.
- Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
- Add the chopped tomato and scallion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.
- Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.
- Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsNigella is so good at these kinds of recipes. The idea and the ingredients are simple, but they combine in a way that is sublime. Case in point, we crave this constantly for breakfast, lunch, or dinner!
I am becoming quite the follower, and tried this this morning as a treat on a day off... And I must say, I have never liked chilli as I am usually left with numb lips and a burning tongue - but tentatively adding a little dried chilli in place of the green one left me actually adding more on my plate! I think you are converting me to enjoying chilli! Much love xx
I've shortcut this recipe with great success. Melt coconut oil in a fry pan. Beat eggs with a splash of cream and a drop,or two of Tabasco Heat the pan and oil. Add a good Tbls or so of organic salsa. Heat the salsa and add the beaten eggs. Take a good handful,of organic nacho chips. Crumble them over the eggs. Quickly mix the egg mixture. Add some organic Mexican, shredded cheese. Keep moving in the pan to finish. Plate and garnish with fresh, organic in cilantro. Wrap in warmed, organic tortilla shells if desired. An extra touch would be to separately heat the tortilla shells in hot avocado oil until they puff up and blister. Then wrap the egg mixture. Delicious and I'm tired of making them. Everyone here keeps requesting.
Absolutely delicious!, for a lazy Saturday supper. I just doubled the amount of veggies and tortillas (this time whole-wheat) and added two more eggs. It does the job feeding two hungry grown ups!
Used mushroom, red onion and had avocado with black pepper on the side, DELICIOUS.
I add a touch of cumin and some fresh coriander at the end! Makes such a a refreshing summery change from plain scrambled eggs
Perfect! Feeling slightly fragile this morning and this has perked me up no end!
was awesome...but had my own minor little change...instead of the tortillas added parathas(Indian flat bread)..turned yummm..!!
I've had this twice now, once with red onion, green pepper & cherry tomatoes (which is all I had in the fridge at the time) and once following the recipe but using crushed chilis from a jar instead of green chillis. Both times were very tasty but I would suggest using chili powder too if you prefer your food a little spicier!
I make this but I swap the tomatoes for strips of slightly sauteed red or yellow peppers also I used wholemeal pitta bread pockets and it is absolutely divine we have this for brunch or supper and my daughter who didn't like scrambled eggs loves it!
I love this. I make it, however, as a hybrid. I incorporate elements of Nigella's Masala Omelette - a long standing breakfast/lunch/dinner favourite. Along with the chili and spring onion, I add ground cumin, coriander amd tumeric. I also like finely diced red capsicum. Toasted pita can be used in place of the tortilla, if that is all you have.
You could transfer this recipe in a minimum wash-up way. Just make the scrambled eggs, only leave out the tortilla's. Then in the end, heat/bake the tortilla wraps in a dry frying pan. Fold in the eggmixture in the tortilla wrap and eat. This way you'll only have one pan to wash up. You can do this with every kind of scrambled eggs too.